Dec 4, 2017
Zoodle and Mushroom Salad
Ingredients
80ml (1/3 cup) extra virgin olive oil
2 tbsp white wine vinegar
1 tsp raw sugar
4 zucchini, trimmed
250g Button Mushrooms, halved
1 punnet cherry tomatoes, halved
1 cup basil leaves
1 tbsp drained capers in brine
½ cup Sicilian olives, bruised with a knife, pits removed (optional)
Salt and pepper, to season
Directions
Preheat the oven to 220°C. Whisk 2 tbsp of the oil with the vinegar, sugar, salt and pepper in a large bowl, whisking until the sugar dissolves.
Using a spiraliser or julienne peeler, cut the zucchini into noodles and add to the bowl, tossing well to combine. Set aside to soften.
Combine the mushrooms, cherry tomatoes and capers on a large oven tray lined with baking paper. Drizzle with the remaining oil, season with salt and pepper and toss well to combine. Roast in the oven for 15 minutes or until the mushrooms are cooked and the tomato skins have burst.
Remove from the oven and pour the mixture into the bowl with the zoodles, including any pan juices and toss well to combine. Mix in the olives if using, top with the basil and serve.
Dec 1, 2017
Salad of Champignons
Ingredients
Salad
5 large Portobello Mushrooms
1 sprig rosemary
Olive oil
Salt and pepper
2 head baby cos, washed, quartered on ice
5 slices Serrano Ham
50g haloumi diced, grilled
2 soft boiled eggs (6 minutes) cut in quarters
5 crispy croutons
Handful shaved parmesan
Dressing
200 ml light Greek yoghurt
1 tablespoon olive oil
1 tablespoon grated parmesan
1 small garlic clove, minced
1 anchovy finely chopped (optional)
1 splash Worcestershire sauce
½ bunch chives finely chopped
salt and pepper
Directions
Rub Mushrooms with olive oil, salt, pepper and rosemary.
Place Mushrooms on BBQ and grill both sides. Season with salt and pepper.
Cut lettuce in quarters, wash and refresh with iced water. Set on paper towel to dry.
Place the Serrano ham between two pieces of baking paper. Lay this between two roasting trays and place on the BBQ for 8 minutes. Remove and dry on paper towel.
To make the dressing put all dressing ingredients into a blender and mix until combined.
To plate the salad – submerge each lettuce quarter briefly into a jar filled with the dressing, allow to drip, so they are not totally soaked. Add haloumi, soft boiled eggs, croutons, parmesan, crispy Serrano ham and grilled mushrooms
Sep 2, 2016
BBQ Mushroom Caprese Salad
Ingredients
2 vine ripened tomatoes, thickly sliced (approx. 1cm)
1 small red onion, cut into rings
¼ cup (10g) basil leaves
2 tbsp balsamic glaze
20g butter, melted
1 garlic clove, crushed
4 (60g each) Portobello or BBQ Flat Mushrooms, stems removed
220g tub bocconcini, drained and torn
Directions
Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.
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